Verde Valley fajitas

Fajitas are a great way to make Mexican food for a family meal. Just marinade the meat in the morning, and then toss the meat on the grill for about 15-20 minutes on indirect heat after searing on both sides for a minute. While the meat is cooking, prepare the sides, and you have dinner for your entire family in less than an hour!

1 (1 1/2 to 2 pound) skirt steak, lean flank or top sirloin (can also use 6 boneless, skinless chicken breasts)

Marinade
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon mild, medium or hot chili powder
1 teaspoon ground cumin
1 teaspoon jalapeño juice (optional)

Fajitas
Warm flour tortillas
Garnishes: salsa, refried beans, guacamole, grilled
sliced onions, grated cheese

Remove all fat from the steak and wipe the meat with paper towels.
Combine the marinade ingredients and mix well.
Place the steak and the marinade in a shallow dish.
Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently.
Drain off the liquid.

Grill meat to desired degree of doneness (medium to medium rare works best).

Serve with warm flour or corn tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.